Here is a yummy recipe to a Philly Cheesesteak craving you might have.
Philly Cheesesteak Stuffed Peppers
4 bell peppers, cut in half, seeds/membranes removed
2 onions, thinly sliced
8 oz mushrooms, sliced
1 lb grass-fed ground beef (I used ground sirloin)
2-3 Tbs Worcestershire sauce
Hot Sauce, to taste, if desired
8 slices provolone cheese, thin cut
coconut oil spray, for sauteing
salt & pepper, to taste
Preheat oven to 350 degrees F
Place pepper halves on a foil lined baking tray and bake until tender, about 15-20 minutes.
In a large saute pan melt coconut oil or ghee over medium heat. Add the onions and mushrooms and saute until the onions are slightly golden in color. Remove from the pan and set aside.
Add ground beef, hot sauce, Worcestershire sauce and salt to the saute pan. Cook until the meat is browned, making sure to let any liquid that releases from the meat evaporate. Add onions and mushrooms back to the pan. Stir to combine.
Drain any water that has accumulated in the baked peppers. Evenly stuff the beef mixture into each pepper and top each half with a slice of provolone.
Place the tray into the oven and bake until the cheese is melted.
Adapted from Primal Cravings
To Use with the Slow Cooker
Cook Beef on stove top then drain fat
Mix all in other ingredients uncooked and stuff peppers and place in crock pot
Cook for Low for 5-6 hours or High 4 hours
12 Day Fix Containers:
1.5 Green / 1 Red / 1 Blue